Vegan Cookie Dough Chocolate Cups
Vegan cookie dough chocolate cups that are also gluten-free! This easy dessert is made with dark vegan chocolate and an oat flour and almond flour edible cookie dough. You can make the simple chocolate cups or eat the cookie dough by the spoonful. Both options are equally delicious.
Servings 9
Ingredients
- 1 3/4 cup vegan chocolate, dark or semi-sweet (or more as needed)
Gluten-Free Edible Cookie Dough
- 3 tablespoons vegan butter, room temperature or softened
- 2 tablespoons brown sugar
- 1 tablespoon cane sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup oat flour
- 1/4 cup almond flour, superfine
- 1/8 teaspoon fine grain sea salt
- 2 tablespoons mini vegan chocolate chips, dark or semi-sweet
Instructions
- Line a muffin tin with 9 paper liners or use a silicone muffin tin. Set aside.
- Melt 3/4 cup of the chocolate. You can use the microwave or a double boiler on the stovetop. If using the microwave, it's best to stop and stir every 30 seconds to ensure it melts evenly and doesn't burn. It should be melted after around 1 minute and 30 seconds, but it can vary with each microwave.
- Pour the chocolate evenly at the bottom of each cup. Using a spoon, push some of the melted chocolate to the sides of the paper liners, about halfway to the top of each cup. This will make the sides of the cups and will ensure that the caramel doesn't pour to the sides. Place in the fridge on a flat surface and let chill for 5 minutes or until the chocolate firms up.
- Meanwhile, make the cookie dough. In a small bowl, beat the butter, brown sugar and cane sugar together. Stir in the vanilla extract. Add the oat flour, almond flour and salt and stir until combined. Stir in the chocolate chips. Set aside.
- Melt the remaining 1 cup of chocolate using the same method.
- Remove the chocolate cups from the fridge and place a heaping tablespoon of the cookie dough in each cup. Slightly flatten the cookie dough so that it almost reaches the sides of the cups. Top every cup with more melted chocolate. Place in the fridge and let it chill for 10 minutes or until firm.
- Store the cups in an airtight container in the fridge.
Notes
You can add a small amount of coconut oil to the chocolate to help it melt and pour more easily. If you don’t want a light coconut flavor in the chocolate, make sure to use refined coconut oil. This is optional.
I used the dark vegan chocolate from Enjoy Life brand. You can use your favorite chocolate.
I use the Becel vegan margarine for my vegan "butter", which is lightly salted. Feel free to use your favorite vegan "butter" and add an extra small pinch of salt if it's unsalted.
The Becel margarine is soft, so I don't wait for it to be room temperature. If your "butter" is hard, leave it on the counter to let it soften or lightly soften it using the microwave. Avoid melting the "butter".